Eating wheat is not an option for me. Most gluten-free cookies are sandy and bland. I think you will enjoy these! They're perfect for Easter!


Recipe Summary

10 mins
30 mins
1 hr
20 mins
2 dozen


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine butter and brown sugar in a large bowl; beat with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Beat in vanilla extract and salt.

  • Sprinkle xanthan gum over flour in a separate bowl; mix together very well. Beat flour mixture into the butter mixture until dough comes together. Cover with plastic wrap and refrigerate for 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.

  • Mix coconut flakes and pecans in a shallow bowl. Beat egg whites in a small bowl.

  • Pinch off small pieces of dough and roll into balls. Dip into the egg whites then roll in the coconut mixture. Place 2 inches apart on the greased cookie sheets. Press 3 milk chocolate pieces into the center of each cookie, like eggs in a nest.

  • Bake in the preheated oven until edges are golden, 8 to 10 minutes. Transfer to a wire rack to cool.

Cook's Notes:

You can also use Bob's Red Mill(R) Gluten-Free Biscuit and Baking Mix or another gluten-free flour blend.

Refrigerating the dough for 30 minutes is an optional step.

Use any type of nuts you like.

Nutrition Facts

225 calories; protein 2.8g; carbohydrates 23.1g; fat 14.3g; cholesterol 37.5mg; sodium 132.8mg. Full Nutrition